Foodie Friday: Three Easy Egg Meals

Our ladies are laying three eggs a day now. This leaves us with 21 eggs a week, which means I can justify being on team Swanson/Knope up there regarding having breakfast for every meal.

The timing of our chickens producing more eggs and deciding to reduce our meat intake (sorry, Ron Swanson) could not have been better. Eggs have provided a nice, backyard-sourced meat alternative. Yes, sure, chickens produce environmental waste. But given that we free range them, feed them organic food when they can’t range and use their waste materials (pine shavings and poop) to supplement our compost, it’s pretty much the circle of life around here.

If you’re looking to eat less meat but still have some animal protein, or if you just like DELICIOUS FOOD, here are three super-easy-yet-kind-of-gourmet egg meals for you!

HERB OMELETTE

(Serves 2)

Ingredients:

  • 6 eggs
  • 1 tbs. fresh thyme leaves
  • 1 tsp. fresh chopped parsley
  • Salt to taste
  • 1 tbs. butter
  • Frisee or other lettuce

Directions:

  1. Combine eggs, herbs and salt and whisk until slightly frothy
  2. Melt butter in sauté pan on low heat
  3. Add eggs to butter in pan, letting them spread out
  4. Cook egg mixture until it is browning on the bottom
  5. Flip eggs (if you can’t do this, it’s okay to fold them!)
  6. Cook until cooked through
  7. Chop frisee (or other lettuce), and put omelet on top!

 

SCRAMBLED EGGS WITH STEAMED LEEKS AND POTATOES

Ingredients:

  • 3 eggs per person
  • ¼ c. milk
  • salt to taste
  • 1 tbs. butter
  • Leeks, white part chopped to about ¼ inch rounds, green discarded, about 1 leek per person
  • Small, colorful potatoes, about ¼ lb. per person

Directions:

  1. Clean potatoes and steam them whole
  2. Chop and wash leeks. Then wash them again. Leeks are full of dirt and sand, so you have to make sure that’s all gone!
  3. Put still-damp leeks in a pan, cover to steam. They take about 8 minutes.
  4. Combine eggs, milk and salt. Mix with a fork until uniform in color.
  5. In an oiled/buttered pan on medium heat, pour in eggs and immediately use a spatula to move them around the pan – not stir, but scrape them so that they are in nice, big, scrambled chunks. You don’t want them browning, but you want them fully cooked through.
  6. Combine leeks, butter, potatoes and eggs. I like to sprinkle salt and some chopped parsley on top!

 

POACHED EGGS ON AVOCADO TOAST

Ingredients:

  • Egg
  • Thick, good quality bread
  • Avocado
  • Salt to taste

Directions:

Could not be easier! Mash avocado, put on bread, poach egg and put on top! Looks even prettier (and is, I think, tastier) with chopped green onions as well.

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